Fifth Avenue Forum

Ribeyes are tight.

Just had my first Chicago Dog. That is some damn good eating.

Just had my first Chicago Dog. That is some damn good eating.

I like mine without tomato but yes, good stuff!

Yea, Chicago Dog is definitely something that lives up to however much hype a hot dog can realistically have.

Didn't even get a Pic of it cut open. Looked too good. Didn't last.

3h at 129 and seared a minute per side in the cast iron.

I had never had a sport pepper either, but I liked it.

I had never had a sport pepper either, but I liked it.

Zesty!

Cavatappi and smoked gouda with bacon make some baller mac and cheese.

That is all.

That sounds awesome!

I made the mistake (again) of going to Wegman's hungry I picked up a half a loaf of sourdough and this imported French butter made specifically for Wegman's:



Good lord. I don't think I can ever go back to regular butter again, damn the price. I love taking my daughter there on weekends, she is a budding foodie and it amazes me how much stuff she likes. She tried their Greek turkey burger and loved it, so I grilled her one tonight. She also loves brie, manchego, and asiago.

My five year old has a far wider palate than my wife

Duuuuuuude. They were giving out samples of that ish on some dessert bread that had cranberries and blueberries in it. Freaking delicious. My daughter got 3 pieces because the sample stand was set up near the coffee bar and we were waiting on my wife’s latte.

Duuuuuuude. They were giving out samples of that ish on some dessert bread that had cranberries and blueberries in it. Freaking delicious. My daughter got 3 pieces because the sample stand was set up near the coffee bar and we were waiting on my wife’s latte.

It's awesome. And yeah, taking kids there is so fun. I also picked up a strawberry rhubarb crostata...it was a good day.

You can tell they are high quality hotel eggs when you scoop them like ice cream.

Those sure are some eggs. Wow.

I'd guess they were steamed or microwaved. As long as you're not looking to get any color on your eggs, I'd bet (if properly cooked and served) you'd have a difficult time telling the difference between scrambled eggs from a microwave, and scrambled eggs from a pan.

Made pizza last night. Got the Kettle up around 800°F, so the pie cooked in a little over 2 minutes. I still can't form the pizza to save my life, but I think I finally got dough right. Using the leftover dough to make calzones or even panzerotti tonight.

Brighton Hot Dog Shoppe for supper.

Haven't ate there in forever. Maybe some day this week. Shake and chili dog with fries. Yum

Reading how people are finding Italian food 'weird' is cute.

A couple of weeks ago I my weekly meal was angel hair with anchovy paste, butter, olive oil, garlic, and Parmesan. Sauteed spinach on the side. I found the anchovy paste alone wasn't getting it done on the fishiness, so I added a couple shots of fish sauce.

My man

[Moved to better thread]

Have you ever used colatura di alici? I ran across its existence back when I was looking at pasta recipes. It's supposedly different than the SE Asian fish sauces even though it's basically the same ingredients.

The seasoning on my cast iron keeps chipping off. Please advise on a solution to this tragedy

how often do you season it

Did our first CSA pick-up of the year. We picked this particular one because you get to go and pick out what you want rather than showing up, getting a box full of whatever, and then trying to figure out what to do with it.

The sugar snap peas were incredible. Blanched them quick and then tossed them in some olive oil with garlic scapes (also from the CSA), salt, pepper, and then topped them with freshly shaved parm. I love summer produce season.

Also got beets, broccoli, potatoes, carrots, chard, and bok choi.

Generally speaking all I do after i'm done cooking w it is add some oil and rub it around twss.

I've never had seasoning "chip" off.. Like whole flakes of it?

Lard and bake in the oven is an option.

yes, flakes

I'm sous viding some bone-in thick as **** pork chops tonight and I really just want to leave work now so I can eat them already.